1/2 c. chopped onions
1 1/2 lbs. ground beef
1 (12 oz.) can whole kernel corn, drained
1/2 c. ripe olives, slivered
1 (6 oz.) can tomato paste
3 tbsp. chili powder
3 c. boiling water
1/2 c. cheddar cheese
1/2 tsp. red pepper
3 1/2 c. chopped green peppers
3 tbsp. butter
2 tsp. salt
1 c. cold water
1 c. white cornmeal

Cook onion, green peppers and beef in melted butter, over low heat until lightly browned. Stir in olives, tomato paste, chili powders and salt. Cook 10 minutes more, set aside. Boil 3 cups water in large saucepan.

Mix cornmeal, cold water and salt and pour this mixture into boiling water, stirring constantly. Cook until thickened, cover. Continue to cook over low heat for 10 minutes. Remove from heat, let stand uncovered for 5 minutes.

Spread 1/2 of cornmeal mixture in bottom of large baking dish evenly. Add meat mixture and top with remaining cornmeal mixture. Bake at 400 degrees for 25 to 30 minutes. After 20 minutes of baking, sprinkle with 1/2 cup of the grated cheese. I serve this hearty dish with green salad, pinto beans, roll and French bread.